I mourn the loss of summer every year. I always want the longer warm days to last longer. It doesn’t feel right for dusk to come before seven pm. I still want more swing time in the hammock and time in the sun playing with my dog.
I am certainly not ready to say goodbye to summer produce. Pumpkin-spice-everything began showing up at the beginning of August. I am not a fan. It seems sacrilege to pine for summer weather, foods and adventures all winter only to hasten fall flavors in the dead of the most anticipated season. Let’s savor summer while we can!
Every time I think my garden is done producing tomatoes, I turn around and find another basketful ready to harvest. We have eaten tomato everything this summer. There have been gallons of gazpacho and panzanella every which way. Now that it is a little cooler I am ok with turning on my oven to roast the last tomatoes of the season. I expect my plants to stop producing sooner or later!
My friend Josephina made me biscuits and gravy for the first time a few years ago. I don’t know how I had missed this perfect hearty breakfast for so long! Josephina’s methods are based on family tradition. She uses her grandmother’s recipe for buttery biscuits smothered with a creamy roux thickened gravy and browned sausage links. Josephina’s biscuits and gravy were a treat and kept me satiated long into the day. This is the breakfast one needs when there is a long day of work to do or adventures to be had.